My only advice? Make extra, because they disappear fast!
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A whole bag, in less than sixty seconds.
This is such a versatile meal that easily feeds a crowd -- and if you have a pot large enough, you can double or triple this meal.
Should we call it irony or the worst of days when Congress is too dysfunctional to accomplish anything useful, but manages to cobble together a bi-partisan kumbaya coalition for the potato lobby?
It's amazing how inspiring leftover spuds can be, don't you think?
Serve these hash browns as a side dish, or for breakfast or brunch with poached or fried eggs -- they're most satisfying!
Everything you need to know to make the perfect potato dish.
They're basically like fancy cheese fries. Let's keep that little secret between us!
Who is responsible for these? England, is it you??
Who could be tired of potatoes this adorable?
Just because they aren't the fanciest doesn't mean they aren't delicious.
A common feature of festive tables is a big roast. A sofa-sized turkey; a pillow-sized capon; a rib of beef too huge to fit into your largest roasting...
Honestly, I like these veggies; but I would lie down on the train tracks for a potato gratin, a plate of crispy fingerlings, or a slice of Golden Gruyère Potato Galette.
Though mashed potatoes seem simple, they're actually pretty finicky, and surprisingly easy to destroy.
Plus: why they are the Mariah Carey of vegetables.
Your guide to Yukon Golds, Fingerlings and Baby Reds.
It's the ultimate American side dish prepared the way we love them -- fried and salted.
Homemade french fries that taste just like McDonald's fries. Really.
In Provence, gratins are called "tians" for the colorful earthenware vessel they're cooked and served in. But it's not their name that makes these gratins unusual...
LA PAZ, Bolivia -- For centuries, people in Bolivia's high Andes have eaten freeze-dried potatoes, taking advantage of freezing mountain temperatures ...
Maybe this summer's crop of movies wouldn't have been so weak if they featured our favorite starch more prominently.
They're coated in a kalamata black olive puree.
Pizza, in my opinion, is the number one food that company elevates. Maybe that's why, if you flip through the journal, you'll see that pizza parties dominate the Schmidt scene.
Nice knife skills, chef.
There's something magical about the humble Tater Tot.
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